- Preheat the oven to 180°C/gas mark 4.
- Wash and dry the potatoes.
- Place the potatoes in a bowl, season with salt and pepper, drizzle with extra virgin olive oil and toss for a thorough coating.
- Arrange potatoes on a baking dish and bake for 30-40 minutes.
For the caramelized balsamic vinegar:
- Add the balsamic vinegar and caster sugar to a small saucepan.
- Bring this to a boil, then lower the heat and simmer for 3-5 minutes until the sugar is completely dissolved. The desired consistency is slightly thick, resembling a thin to medium syrup.
- Test it by placing a small amount on a cold plate or spoon, it should thicken and harden as it cools.
- When you have reached this point, remove the pan from the heat and allow it cool to room temperature before serving.
- Arrange three shallow bowls in a line, one with flour, one with a mixture of salt, eggs, and mustard, and one with breadcrumbs.
- Dredge the lamb chop in flour, then dip into the salt, eggs, and mustard mixture, and finally coat with breadcrumbs.
- Place the lamb chop on a plate, and repeat the process for the others.
For the lamb chops:
- Heat some oil in a large skillet.
- Add a few lamb chops to the hot pan, and cook over medium to high heat for 10 minutes, allowing 5 minutes per side.
- Repeat with remaining lamb chops, adding more oil when necessary.
- Be vigilant with the breadcrumbs, as they will burn quickly.
Drizzle the caramelized balsamic vinegar and a little extra virgin olive oil, and sprinkle salt and pepper, over the salad.
If your caramelized balsamic vinegar becomes too firm, you can always add water. Caramelized balsamic vinegar can be refrigerated up to one month. Additionally, if you can’t source mesclun, a mixture of multi-shaded salad greens from Provence, any green salad will do. New potatoes can also be replaced with fingerlings.